===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-16-94 (19:00)             Number: 394
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Almond Cream Puffs             Conf: (37) Home Cooki
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I think someone was looking for something like this.  Hope it is what they
wanted....

---------- Recipe via Meal-Master (tm) v7.07

      Title: Almond Cream Puffs
 Categories: Desserts
   Servings:  8

    1/2 c  Blanched, peeled almonds        3 3/4 oz Pkg. vanilla pudding & pie
    1/2 c  Water                                    Filling mix
    1/4 c  Butter                            1/2 ts Instant coffee granules or
      1 ts Sugar                                    Powder
    1/2 c  Flour                           1 1/2 c  Milk
      3 ea Eggs                              1/4 c  Coffee-flavored liqueur
      1 x  COFFEE CREAM RECIPE:              1/2 c  Whipping cream, whipped

  Coarsely chop almonds in a food processor or by hand.  Set aside.  Combine
  water, butter, sugar and salt in a saucepan.  Bring to a boil, stirring
  occasionally.  Remove from heat.  Add flour all at once and stir
  vigorously until flour is absorbed and mixture leaves the sides of the pan
  and forms a ball.

  Place pan back over medium heat and continue to beat mixture about 30
  seconds.  Remove from heat and let cool for 5 minutes.  Add 2 eggs, 1 at a
  time, beating well after each addition, until the dough is smooth and
  shiny.  Add reserved almonds and mix well.

  Drop rounded tablespoons of the mixture onto ungreased baking sheet,
  leaving 2 inches between puffs for expansion during baking.  Smooth tops
  with finger dipped in water, or lightly brush tops using egg glaze.  set
  aside for 5 minutes before baking.

  Bake at 425 degrees about 30 minutes, using the handle of a wooden spoon
  to prop the oven door open slightly.  About 10 minutes before the end of
  the baking time, cut a slash in the lower side of each puff to allow steam
  to escape.  Continue baking with the oven door propped open until the
  puffs are firm, dry to the touch and golden brown.

  Cool on wire racks away from drafts.  When ready to serve, cut off tops,
  fill puffs with Coffee Creme and replace tops.  Makes 8 to 10 puffs.

  Coffee Cream:  Combine pudding mix and coffee granules.  Gradually add
  milk.  Cook over low heat, stirring constantly until thickened.  Cool and
  stir in coffee liqueur.  Chill.  Beat pudding mixture smooth with a rotary
  beater.  Fold in whipped cream.  Makes 2 1/2 cups.

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